Instructions

Combine the flour, raisins, candy and pecans in a bowl and toss to coat.

Beat the butter and granulated sugar in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix the baking soda and buttermilk in a small bowl; beat into the egg mixture. Stir in the flour mixture and coconut. Spoon into a greased and floured 9×13-inch baking pan.

Bake at 250F for 2 1/2 to 3 hours.

Mix the orange juice and confectioners’ sugar in a bowl until smooth and pour evenly over the hot cake. Let stand overnight before serving.